Ingredients:

  • 1.4 kg (3 lbs) bone-in, skin-on chicken pieces (drumsticks, thighs, breasts), cut into serving pieces
  • 950 ml (4 cups) buttermilk
  • 1 tablespoon kosher salt (plus more for seasoning the cooked chicken)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a little kick)
  • 1 tbsp Hot Sauce (such as Franks Redhot)
  • 300 g (2 1/2 cups) all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1.5 - 2 liters (6-8 cups) vegetable oil or peanut oil (for high smoke point)

Instructions:

  1. Whisk together buttermilk, salt, pepper, garlic powder, onion powder, cayenne (if using), and hot sauce in a large bowl.
  2. Submerge chicken pieces in the buttermilk mixture. Ensure all pieces are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight (up to 8 hours).
  3. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, pepper, cayenne (if using), baking powder, and salt.
  4. Pour oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until the oil reaches 163°C (325°F) - 177°C (350°F). Use a thermometer to monitor the temperature; it's crucial!
  5. Remove chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure the coating adheres well. Double dipping is allowed! For extra thickness, repeat.
  6. Carefully place chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for 6-8 minutes per side for smaller pieces (e.g., drumsticks, thighs), and 8-10 minutes per side for larger pieces (e.g., breasts), or until golden brown and the internal temperature reaches 74°C (165°F).
  7. Remove the fried chicken from the oil and place on a wire rack to drain excess oil and maintain crispiness. Season immediately with a pinch of kosher salt.
  8. Serve hot and enjoy the fruits of your labour!